Delicious Head Plate "Baked Potato Skin"

1. 250g half potato, 100g canned tuna soaked in water, 120g mozzarella cheese cubes, 15g olive oil, 2g black pepper, 2g salt, 20g garlic, 2g crushed black pepper, and 2g fresh basil; Catering; 60g mashed potato salad, 2 cherry tomatoes, and 20g green peas.

2. Wash the potatoes thoroughly, put them in a pot and cook them with the skin on. Remember to use low to medium heat to cook, otherwise the skin will break when cooked.

3. Rub the cheese chunks into shreds with cheese.

4. Shred the cheese and set it aside.

5. Then, chop the garlic into small pieces and set aside for later use.

After cooking the potatoes, cut them in half with a knife.

Then, use a spoon to scoop out the flesh of the potato.

8. Potatoes should have one centimeter of meat left.

Afterwards, open the canned tuna.

10. Heat a wok over high heat, add olive oil and stir fry until garlic flakes are fragrant.

11. Add canned tuna and stir fry until dispersed.

12. Put the mashed potatoes into the pot and stir fry evenly.

13. Add a little salt and stir fry well.

14. Sprinkle a little black pepper powder for seasoning.

15. Then, scoop the mixture of tuna and mashed potatoes into the prepared potato bowl with a spoon.

16. Smooth with a spoon.

17. Sprinkle shredded mozzarella cheese on top.

Sprinkle a little black pepper on top of the cheese.

19. Place the peeled potatoes into a baking tray.

20. Set the preheated oven to 180 degrees Celsius, place the baking tray on the middle rack, and bake for 10 minutes.

21. If the epidermis is slightly yellow, it can be removed.